Quickies: The Answer to Many a Problem

I was asked to participate in the preparation of a breakfast buffet (no relation to Jimmy) and decided what could be better than quiche. For those you who don't understand the wonders of a quiche, well you should make one or two or many until you do. The quiche is perfect for so many occasions. As the darling Julia Child writes, "It is practically foolproof, and you can invent your own combination. Serve it with a salad, hot French bread, and a cold white wine; follow it with fruit, and you have a perfect lunch or supper menu. Or let it be the first courser of your dinner. You can also make tiny quiches for hot hors d'oeuvres." With so many possibles, I had to ponder what type of quiche to make so I peered into the fridge and what did I spy but mushrooms, onions, and of course the ever popular: bacon. Voila! Quiche Lorraine aux Champignons. With ingredients in hand, I combined Julia's recipe, the recipe of my guru, Monica and my own personal flair to create a dish that turned out to be a smashing success at Skills Lab Counselor Breakfast.


Quiche a la juliamonicacolleen

Cook up 4-6 strips of bacon until crispy.
Line a pie dish with pie crust (Cheater's note: Pillsbury croissant roll work like a dream when in a hurry).
Brush crust with dijon mustard. Add 1 cup of shredded cheddar cheese and 1/2 cup of shredded swiss.
Remove bacon from pan. In grease, saute 1/2 small onion and 1 cup of sliced mushrooms.
In a bowl, combine 3 eggs, 1 1/2 cup cream, milk or combo of both, 1/2 cup of cottage or ricotta cheese (optional), sprinkle of pepper, sprinkle of nutmeg.
Add onion, mushroom, and chopped bacon. Pour into pie crust. Top with more shredded cheese.
Bake in a 375 oven for 30 minutes or until puffed and browned.


Side Notes:
Please read the following article found by Kim and let's put this on the event calender for next year...
BACONPALOOZA

and

When cooking in a sleeveless flannel, please watch this video.
BOSSTIME